I get asked so frequently for a good bone broth recipe that I decided there is no better time than the start of a New Year to share how I prepare mine and why!
Bone broth is typically made with bones but can also contain a small amount of meat still on the bones. Some people prefer to roast the bones first (especially beef or veal) as it does improve the flavour. Broths (compared to stock) are simmered for a long time, often in excess of 24 hours to help extract as many minerals and nutrients as possible from the bones. Broth contains collagen which helps to support good hair, skin, and nails. It also contains glucosamine chondroitin sulphates that support joint health. Bone broth also provides amino acids needed for collagen production. These include proline, glycine, arginine, and glutamine. Broth is very anti inflammatory which is why it’s so effective for optimal gut health.
I tend to keep my broth in the fridge no longer than 5 days, but it often doesn’t even make it make it that long. You may freeze broth, but make sure that you do not fill your jars to the top as they may crack.
Here’s my recipe:
I always use a 5 qt aluminum pot. I also tend to use organic chicken carcass and find it helpful to place it in what is called a soup sock which keep the bones secure in one spot. You can purchase these online from amazon. I fill the pot with water leaving enough room to add your veggies. I let it sit for 30 minutes with 2 TBL apple cider vinegar ( this helps to draw out nutrients). When it comes to a boil, I add onions, garlic, ginger and turmeric. I then cover the pot, let it simmer on very low heat for a minimum of 24 hours. About 2 hours before it’s ready, I usually add turnips, carrots, parsnip, celery.
Feel free to add your favourite spices and/or sea salt. I always top it off with a dash of hot sauce!